There’s a secret ingredient in this mousse, and it’s not the Nutella. Silken tofu lends creaminess in place of traditional heavy cream and egg whites. I promise you, even the most dubious will be convinced! This is utter decadence.
Place silken tofu and vanilla extract in a blender. Blend until smooth and creamy.
Add Nutella and process until fully blended. Spoon into serving cups and refrigerate for at least 3 hours until well chilled and rather firm in consistency.
Garnish with chocolate curls, berries, and shredded coconut, and serve cold.
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Notes
This is the easiest egg-free mousse you can make! In some ways, the mousse is quite silky, like a pudding -- either way, I promise you will see this disappear so quickly when you serve it!